Dill Pickle Pinwheels feature smooth cream cheese that’s loaded with ranch and garlicky flavor, cheese, bacon and plenty of pickles. It’s all rolled up into soft flour tortillas and cut into picturesque pinwheels. Perfect for parties, picnics, and everything in between!
Dill Pickle Pinwheels
I’ve made these pinwheels for a few parties and one thing remains true every single time – they go FAST. I’m obsessed with my Dill Pickle Bacon Cheeseball, and these are inspired by that! Consider making a double batch if you’re headed somewhere with lots of people! There’s something about the combination of ranch, bacon, cheddar cheese, garlic and pickles that’s pretty addictive. It’s impossible to have just one of these soft, creamy pinwheels! This combo is also a favorite of mine in my Dill Pickle Bacon Ranch Pasta Salad. Pinwheels are always great for gatherings because they’re quick, easy, and look so much more impressive than they really are! And for those of you like me (who are obsessed with all things dill pickle related), these pinwheels will be right up your alley.
How Do You Get Pinwheels to Stay Together?
That’s what the cream cheese does! It helps bind everything together so the pinwheels maintain their shape. If you’re nervous about the pinwheels falling apart, you can always cover them with plastic wrap and refrigerate for an hour. Once they’ve been chilled they’ll really stay firm and hold their shape. Also, don’t slice them too thinly! If they’re cut too small they’ll fall apart.
How to Make Dill Pickle Pinwheels
- Make the cream cheese filling. Beat the cream cheese until smooth, then mix in the ranch and garlic to combine.
- Spread the cream cheese. Lay a tortilla on a cutting board (or any other flat surface). Spread about a fourth of the cream cheese all over the tortilla.
- Add more ingredients. Sprinkle on a fourth of the cheese, bacon, and pickles. Gently press all of the ingredients into the cream cheese.
- Roll the pinwheels. Roll the tortilla up tightly. Slice off the ends. Slice the roll in half, then slice each half into about 4-5 pieces. Don’t slice them too thinly or they’ll fall apart! Repeat the process and either serve or store for later.Â
Storing Tortilla Pinwheels for Later
Pickle pinwheels will stay fresh in the fridge for about 3 days. Make sure they’re stored in an airtight container or covered tightly with plastic wrap! If they’re exposed to the air for too long the tortillas will go stale. I don’t recommend freezing dill pickle pinwheels.
Ingredient Notes
- Cream Cheese – It should be full fat cream cheese for the thickest, creamiest consistency! However, low fat will also work if preferred. Just make sure that no matter which one you use, it needs to be adjusted to room temperature prior to using.
- Ranch Seasoning Mix – This is what makes the cream cheese really sing! Any brand will work.
- Garlic – To get the most flavor out of your garlic, smash it with the blunt side of a kitchen knife prior to finely mincing.
- Flour Tortillas – Use the big burrito sized tortillas so you get the most bang for your buck. If you use smaller tortillas meant for tacos, you’re going to be doing a whole lot of rolling.
- Bacon – Make sure it’s fully cooled to room temperature prior to using! Hot bacon will ruin the consistency of the cream cheese filling. This is a great ingredient to make ahead of time if possible.
- Dill Pickles – The star of the show! Make sure they’re not too juicy. If they’re wet from the jar, the liquid will ruin the consistency of the pinwheels and make them fall apart.
Enjoy!
~Nichole
Dill Pickle Pinwheels
Ingredients
- 16 Ounces Cream Cheese softened
- 1 1-oz Package Ranch Dressing Mix
- 2 Cloves Garlic finely minced
- 4 Large Flour Tortillas burrito size
- 1 Cup Shredded Sharp Cheddar Cheese
- 1 Pound Bacon cooked crisp and chopped
- 1 Cup Diced Dill Pickles
Instructions
- Beat the cream cheese until smooth then add the ranch and garlic and stir well until filly combined.
- Lay a tortilla on a cutting board or flat work surface then spread ¼ of the cream cheese evenly on the tortilla.
- Sprinkle ¼ of the cheese, bacon, and pickles on top then gently press them down into the cream cheese.
- Roll the tortilla up tightly, cut off the ends and discard or save them for a snack later. (The end pieces won’t be used since they don’t have enough filling and tortilla.)
- Slice the roll in half then slice each half into 4-5 pieces depending on how many you can get. (Don’t slice them too thinly or they won’t hold together.)
- Repeat the process with the remaining tortillas and filling then plate and serve.
